Like sabudana khichdi, this too is a fasting food. This creamy dessert is very simple to make and is ready in less than 20 minutes. I use the smaller variety of sabudana to make this dish, however, both small and big pearls tastes good.
Creamy sabudana pearls flavoured with cardamom and saffron plays music to your tastebuds. Try this gluten free dessert with sabudana khichdi for a complete meal.
For a variation, try vegan mango sago pudding.
Sabudana – ¼ cup
Water – 3 cups
Milk – 2 cups
Sugar – 3 tbsp or as per taste
Ghee – 1 tbsp
Cashew – a handful
Raisin – a handful
Cardamom powder – 1 tsp
Saffron – a few strands
- Heat ghee in a saucepan and fry cashew and raisin until they are golden. Set aside
- In the same pan, add sabudana and fry for 2-3 minutes
- Now add water and bring to boil
- Reduce the flame and let it simmer until the sabudana pearls are soft and slightly translucent
- Add the milk and bring to boil
- Simmer for about 5 minutes or until the sabudana pearls are completely cooked, fluffy and translucent
- Add sugar and boil for another 2-3 minutes
- Turn off the flame and add cardamom powder, saffron, cashew and raisins
- Server warm or cold
- Sabudana payasa thickens when it cools down. If it gets too thick, add some warm milk and adjust the consistency
- Make sure you add the sugar only after the sabudana is cooked